This dish is more of Batak dish, since it is using andaliman (type of Scechuan pepper). The distinct taste of andaliman dominate the taste of this dish. It is hot, salty and sour at the same time. It is for those who love really hot food.

Bahan / ingredient

800 gr Ayam kampung, yg sudah dipotong kecil

Native chicken, cut in small pieces

Bumbu yang dihaluskan/ to make the paste

60 gr bawang merah

Shallots

50 gr bawang putih

Garlic

5 cabe merah

Red chili

20 gr cabe rawit

Bird's eye chili

20 gr andaliman

Andaliman (type of Sechuan pepper, unfortunately we can not substitute, since this is the main ingredients)

Mix well the chicken, the paste and other ingredients. Turn the heat down and cover the wok. Stir ocasionally, add some water if necessary, carry on to cook the chicken until tender. Add some more water and stir until the chicken is really well done.